Rumali Roti
Delight in the authentic taste of India with Rumali Roti, a soft and ultra-thin flatbread perfect for scooping up your favorite curries and gravies. This classic recipe combines all-purpose flour and whole wheat flour, enhanced with yogurt for a flexible, smooth dough that yields melt-in-your-mouth results. The hallmark of Rumali Roti lies in its unique cooking method—rolled out paper-thin and cooked on an inverted hot pan or tawa to achieve its signature texture and light brown spots. Ready in just under an hour, this versatile roti is a crowd-pleaser at traditional feasts or weeknight dinners. Serve warm, stacked, and covered to retain its softness, paired with rich curries or grilled meats for the ultimate culinary experience.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Whole wheat flour
- 1 teaspoon Salt
- 0.5 teaspoon Baking powder
- 0.25 cup Yogurt
- 0.75 cup Water
- 1 tablespoon Oil
- Flour for dusting
Instructions
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, salt, and baking powder.
Add the yogurt and mix it in with your fingers to form a crumbly mixture.
Slowly add the water a little at a time while kneading until you form a soft, pliable dough. The dough should be smooth and elastic.
Cover the dough with a damp cloth and set aside to rest for at least 20 minutes.
After resting, divide the dough into 8 equal portions and shape them into balls.
Lightly dust a rolling surface with flour. Take one dough ball and flatten it slightly with your fingers.
Roll out the dough into a very thin circle with a rolling pin, ensuring it doesn't stick by dusting with flour as needed. The rolled dough should be almost transparent.
Heat a large inverted pan or a traditional rumali roti iron (tawa) over medium-high heat until it’s very hot.
Carefully place the thinly rolled dough onto the hot surface.
Cook for about 30 seconds on one side until you see bubbles forming.
Flip the roti and cook the other side for another 30 seconds, using a cloth or spatula to slightly press down and rotate to ensure even cooking.
Remove the rumali roti once it has light brown spots and is cooked through.
Repeat the process for the remainder of the dough balls.
Stack cooked rotis, cover with a clean towel to keep them warm and soft, and serve immediately.
Nutrition Facts
Calories |
1278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 2640 mg | 115% | |
| Total Carbohydrate | 239.5 g | 87% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 5.2 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 178 mg | 14% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 654 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
